Chen Li, Lan Lisha, Bi Shenghui, Zhou Mixin, Wan Jing, Zhou Ying, Liu Yuanyuan, Zhu Qiujin
Guizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
J Agric Food Chem. 2025 Feb 5;73(5):3025-3036. doi: 10.1021/acs.jafc.4c09673. Epub 2025 Jan 27.
Traditional dry-curing methods have a long cycle time and low efficiency, resulting in the inconsistent quality of dry-cured ham. By applying electrical stimulation (ES) technology in the dry-curing process, it was found that ES affected mitochondrial apoptosis by modulating the intracellular environment of muscle cells, which, in turn, enhanced the quality of dry-cured pork loin. Specifically, ES accelerated glycogen and ATP depletion, which led to a rapid decline in pH. Meanwhile, compared to the control group (CK), the activities of Na-K-ATPase and Ca-ATPase in the ES group (ES) increased by 160% and 124%, respectively, leading to the generation of H gradient and Ca overload in mitochondria, which in turn triggered mitochondrial apoptosis and increased the apoptosis rate by 259%. In addition, Western blot analysis showed that ES promoted the Desmin and Troponin-T degradation levels. This study highlights the advantages of ES in dry-cured ham processing, which is expected to be a precise regulation technology.
传统干腌方法周期长、效率低，导致干腌火腿品质不稳定。通过在干腌过程中应用电刺激（ES）技术发现，ES通过调节肌肉细胞的细胞内环境影响线粒体凋亡，进而提高了干腌猪里脊肉的品质。具体而言，ES加速了糖原和ATP的消耗，导致pH值迅速下降。同时，与对照组（CK）相比，ES组（ES）中Na-K-ATP酶和Ca-ATP酶的活性分别提高了160%和124%，导致线粒体中H梯度的产生和Ca超载，进而引发线粒体凋亡，使凋亡率提高了259%。此外，蛋白质免疫印迹分析表明，ES促进了结蛋白和肌钙蛋白-T的降解水平。本研究突出了ES在干腌火腿加工中的优势，有望成为一种精准调控技术。
